Main Page
Second course
Mushrooms stewed in sour cream in a slow cooker

Slow-Cooker Mushrooms Braised in Sour Cream

Mushrooms with sour cream are delicious! I really love mushrooms! Button mushrooms may not be wild-foraged, but cook them right and they're just as tasty! Today we're making them with sour cream in the slow cooker.

Esenija

Recipe author

Mushrooms stewed in sour cream in a slow cooker

Composition / ingredients

Servings:

Button mushrooms

Sour cream

200

Onion

Carrots

Salt

Flour

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 4 g

Fats 46 % 6 g

Carbohydrates 23 % 3 g

75 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

So, grab your button mushrooms. Trim and wash them.
Step 2:

Cut them up — slices work well. Mine were large, so I halved them again.
Step 3:

Cut the onion into half-rings.
Step 4:

Shred the carrot.
Step 5:

Pour the oil into the slow cooker bowl and add all the mushrooms. It'll look like a lot, but they cook right down. Set the slow cooker to the "Stew" setting for 50 minutes. Stir the mushrooms.
Step 6:

After 10 minutes, add the onion and carrot to the mushrooms and salt them. Add pepper if you like. Keep braising. After another 15 minutes, add the sour cream and flour, and braise until done.
Step 7:

Here's how they come out. They don't need long to cook. Serve with potatoes — I had mine boiled in their skins. Also very tasty.
Step 8:

Enjoy.